Mini Pancakes with Ricotta Grapefruit Zest and Maple Syrup

Mini Pancakes with Ricotta Grapefruit Zest and Maple Syrup


1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon coarse salt
1 cup whole milk
2 tablespoons unsalted butter, melted
1 large egg


For the filling:
1 cup of Ricotta seasoned with salt and pepper
Zest of 1 grapefruit
Sea salt
Maple syrup for drizzle



For the pancake:
In a small bowl, whisk together flour, baking powder and salt.
In a medium bowl, whisk together milk, butter, and egg. Add flour mixture to milk mixture and whisk (batter should not have lumps).

Heat a large nonstick skillet over medium heat. With a paper towel coated in butter, lightly grease skillet. Working in batches, drop batter by tablespoonfuls into skillet. Cook until bubbles appear on top, about 2 minutes. Flip and cook until browned on underside, 1 minute. Repeat with more butter and remaining batter.

Spread a tablespoon of Ricotta on each pancake. Top with grapefruit zest, sea salt and drizzle maple syrup.

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